Cold Ramen (冷やしラーメン) is a refreshing summer dish featuring ramen noodles served in a chilled, savory broth made from chicken and kombu. This light yet satisfying meal delivers robust flavors without the heaviness associated with traditional hot ramen. Unlike Hiyashi Chuka, which boasts an array of colorful toppings and a strong tangy sauce, Cold Ramen emphasizes simplicity. Though not as widely known as Hiyashi Chuka, Cold Ramen represents a natural evolution of a beloved classic, especially as ramen cements its status as a global culinary staple.
What is Cold Ramen and How is it Made?
Cold Ramen is a cherished regional dish from northern Japan, particularly popular in prefectures like Yamagata and Fukushima during the sweltering summer months. While it has been enjoyed by locals for decades, it has remained a hidden gem outside these areas. Recently, as ramen culture has expanded and global temperatures have risen, more ramen shops across Japan—and even internationally—have begun offering cold variations of their usual hot bowls during warmer seasons.
Since the broth for Cold Ramen is served chilled—or even ice cold—it must be light and low in fat. A rich, fatty soup like tonkotsu would solidify when cold, making it unappetizing. Therefore, Cold Ramen broth is typically clear or light in consistency. Our version features a simple yet flavorful blend of kombu (sea kelp) and chicken breast, creating a clean and refreshing base. We enhance the flavor with aromatic ingredients like ginger, garlic, sesame seeds, and sesame oil, ensuring that taste is not compromised despite its lighter and healthier profile.
For the noodles, you can opt for semi-fresh ramen noodles from the refrigerated section of Japanese or Asian grocery stores or dried Chukamen (Chinese-style wheat noodles). Both options work well, although thinner noodles tend to offer a smoother and more pleasant texture when served cold.
We keep the toppings minimal to ensure the dish is quick and easy to prepare—even in a hot kitchen. However, feel free to get creative and add your favorite toppings to customize your meal.
Tips and Substitutions for Cold Ramen
- Topping Ideas – Instead of the usual soft-boiled egg, consider using Onsen Tamago—a soft, silky, semi-cooked egg that’s looser and creamier. It pairs beautifully with chilled broth and adds a luxurious texture. For vegetables, try blanched leafy greens like spinach or seasonal summer favorites such as okra and sweet corn. These additions not only enhance the dish’s color and texture but also contribute to its refreshing vibe.
- Prep Is Key – One of the best aspects of Cold Ramen is the ability to prepare much of it in advance. Everything except the noodles can be made ahead of time. The soup and toppings can be prepared earlier in the day—or even the night before—and chilled until ready to serve. For optimal texture, cook and cool the noodles just before serving.
- Keep It Cold – Concerned that your ramen won’t stay cold enough on a hot day? No worries. Freeze extra broth in an ice cube tray and use those broth cubes to chill your bowl without diluting the flavor like regular ice would. This simple trick significantly enhances both taste and presentation.
- Add a Twist – Looking to elevate your Cold Ramen experience? A squeeze of fresh lemon juice just before serving adds a bright, tangy note that’s especially refreshing on hot days. If you’re in the mood for some heat, a sprinkle of Shichimi Togarashi (Japanese seven-spice chili blend) will provide a gentle kick and aromatic depth. These simple additions can completely transform the flavor profile with minimal effort.
More Recipes Like Cold Ramen
Cold ramen served in chilled chicken broth—light, refreshing, yet deeply satisfying.
Toppings
- 2 soft boiled eggs (halved)
- 6 plum tomatoes (halved)
- 1/2 cucumber (thinly sliced)
Instructions
- Rub salt and sugar into the chicken, then let it sit in the refrigerator for 1 hour. Meanwhile, prepare the toppings and keep them chilled.
- In a medium pot, combine water, green onions, crushed garlic, and sliced ginger. Heat over medium heat until just before boiling. Add the chicken and bring to a boil. Cook for 2–3 minutes, then turn off the heat. Add the kombu, cover with a lid, and let it sit for 10 minutes, or until the chicken is cooked through.
- Remove the chicken and set aside. Discard the onion, ginger, and garlic. Season the broth with salt, sake, mirin, and soy sauce. Simmer for a couple of minutes, then remove from heat. Let the broth cool to room temperature, then refrigerate for 1–2 hours until chilled.
- Once the chicken is cool, slice it thinly and keep it chilled.
- Cook the ramen noodles according to the package instructions. Rinse them under cold running water and drain well. Cover with ice until ready to serve.
- Add sesame seeds and sesame oil to the chilled broth and mix well. To serve, place the cold noodles in a bowl, pour over the chilled broth, add toppings, and serve immediately.
